Chicken Spinach Potato Soup

Combine chicken, water, and chicken stock in a large saucepan over medium-high heat. Gradually decrease the heat to medium-low and continue cooking until the chicken reaches an internal temperature of 165 degrees Fahrenheit, approximately 20 minutes. Remove the cooked chicken and set it aside to cool down. Reserve the cooking liquid for future use.

During this time, heat olive oil in a large saucepan over medium heat. Add the onion and garlic; cook and stir until the onion becomes soft and translucent, roughly 5 minutes. Add diced potatoes to the saucepan; then strain the reserved cooking liquid into the pot, creating a rich and flavorful broth. Increase the heat to high and bring the mixture to a rolling boil, then gradually reduce the heat to medium-low and continue cooking until the potatoes are tender, about 25 minutes.

Once the chicken has cooled down, cut it into small cubes and add them to the simmering potatoes. Continue cooking for an additional 5 minutes, allowing the flavors to meld together.

Next, stir in garbanzo beans, fresh spinach leaves, and roasted red peppers into the saucepan. Simmer for an additional 10 minutes, allowing all the ingredients to blend together harmoniously.

Finally, season the dish with salt and pepper to taste. Sprinkle a generous amount of grated Parmesan cheese over the top before serving.